Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves

Abstract Chicken wings are among the most popular poultry products for home and foodservice consumption. Poultry products must be handled and cooked safely to decrease the risk of foodborne salmonellosis for consumers. This study aims to validate the use of domestic appliances (convection and air fryer ovens) for the thermal inactivation of Salmonella on chicken wings. Wings (n = 3, 46.5 ± 4.3 g) were inoculated with a five‐strain cocktail of Salmonella (ca. 8 log10 CFU/wing) and cooked in a convection oven (179.4°C) or an air fryer (176, 190, or 204°C) for 2, 5, 10, 15, 20, 22, or 25 min. Thermocouples recorded temperature profiles of wings and appliances. Salmonella counts were determined on XLD agar for rinsates (100 ml/sample), and rinsates were enriched to recover bacteria below the limit of quantification. The recommended internal cooking temperature (73.8°C) was achieved after a range of 7.5 to 8.5 min in both appliances. Salmonella counts were reduced by 6.5 log10 CFU/wing when this temperature was achieved. Cumulative lethality (F‐value) calculations predicted a 9‐log reduction after 7.0 to 8.1 min of cooking. However, sample enrichments tested positive for Salmonella for all cooking times below 22 min. Ultimately, cooking at the temperature–time combinations recommended by manufacturers and online recipes helped achieve complete microbial elimination in both appliances. This study contributes to the validation of home cooking methods to ensure consumer safety.

Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens

Microbial inactivation models of Salmonella Typhimurium in radio frequency treated eggs

Gaseous chlorine dioxide for inactivating Salmonella enterica and Enterococcus faecium NRRL B-2354 on chia seeds

In response to the issues of foodborne microbial contamination and carbon neutrality goals, sustainable antimicrobial food packaging (SAFP) composed of renewable or biodegradable biopolymer matrices with ecofriendly antimicrobial agents has emerged. SAFP offers longer effectiveness, wider coverage, more controllability, and better environmental performance. Analyzing SAFP information, including the release profile of each antimicrobial agent for each food, the interaction of each biomass matrix with each food, the material size, form, and preparation methods, and its service quality in real foods, is crucial. While encouraging reports exist, a comprehensive review summarizing these developments is lacking. Therefore, this review critically examines recent release-antimicrobial mechanisms, kinetics models, preparation methods, and key regulatory parameters for SAFPs based on slow- or controlled-release theory. Furthermore, it discusses fundamental physicochemical characteristics, effective concentrations, advantages, release approaches, and antimicrobial and preservative effects of various materials in food simulants or actual food. Lastly, inadequacies and future trends are explored, providing practical references to regulate the movement of active substances in different media, reduce the reliance on petrochemical-based materials, and advance food packaging and preservation technologies.

Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry.

Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper.

Elevated water temperatures are the major threats from thermal discharges of coastal power plants. The effects of thermal discharge from power plant on phytoplankton were reviewed. With increasing amount of nuclear power plants in China, The effects of thermal discharge from a nuclear power plant on phytoplankton were investigated. Several results and suggestions were proposed.

Effects of Thermal Discharge from Nuclear Power Plant on Phytoplankton

Inhibition of TNBS-induced intestinal inflammation in crucian carp (Carassius carassius) by oral administration of bioactive Bioactive food derived peptides.

Xin Yu Wei

Papers

Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper.

Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves

Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens

Effects of Thermal Discharge from Nuclear Power Plant on Phytoplankton

Inhibition of TNBS-induced intestinal inflammation in crucian carp (Carassius carassius) by oral administration of bioactive Bioactive food derived peptides.